Easy Vegan Pad Thai is my take on the popular stir-fried noodles from Thailand. It is made using simple vegetables, sauces and gluten-free Rice Noodles.
This post may contain affiliate links· Please read our Privacy Policy for details. You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
These stir fry noodles are very easy to cook. It is made with rice noodles, vegetables and sauces. These noodles have a medley of flavours packed in them. They are spicy, sweet and has a hint of sourness at the same time. Made using rice flour and packed with vegetables they are a complete balanced meal.
I am in no way saying this is an authentic recipe. After eating at a few joints and checking a few recipes online, I have come up with a version that my family loves.
The ones served outside generally has fish sauce in them. I have replaced that with soy sauce. So it might lack the taste of the sauce, but for us, this is the perfect recipe. My son absolutely loves this and when my non-vegetarian family eats non-veg we both at times eat this vegetarian meal. 🙂
Ingredients used in Vegan Pad Thai
Rice Noodles are naturally gluten-free. But be sure to read the labels, as at times they might be handled in a gluten-free area.
How to cook Rice Noodles?
Rice noodles are easy to cook. They are not cooked the way you cook your normal wheat or flour noodles. The noodles need to be immersed in hot boiling water for 8-10 minutes. We stir the noodles in between to help them evenly cook. Once done they are removed to avoid overcooking and getting soggy or mushy. You would have it in the instructions on how to cook them, simply follow it.
Vegetables – In today’s recipe I have used carrot, capsicum, Shikate Mushroom apart from onion and garlic. I also like to add Zucchini, Broccoli to this. As I had fresh raw mango, I have used a bit to add the sourness as well as some for garnish.
Tofu – The Vegan protein tofu also goes in this. I have not added it today. But you can simply stir-fry the tofu for the extra crunch or just add it as is along with the vegetables.
Did you try this Pan-Fried Crispy Tofu Bowl? or if you want to try this Vegan Kale, Tofu and corn curry. It goes best with some rice or roti on the side.
Tamarind Juice & Lemon Juice – Tamarind Juice/Extract is commonly used in Thai cooking. You should be able to source this from Asian Stores. I generally have raw tamarind in my pantry so all I did was soak it in hot water to get the extract.
Peanuts – Peanuts add ad wonderful crunch to the dish and go in many Thai recipes.
Soya Sauce – As said earlier, generally fish sauce is used in Thai cooking. I have replaced it with Light Soya sauce.
Chilli – Red chilly sauce / Sriracha Sauce is used to spice up the dish along with Thai red chilli.
Sugar is added to balance the sour and the spicy taste. It adds a wonderful taste to the overall dish.
Can we make this ahead of time?
These noodles are best served hot. As the noodles tend to absorb the liquid they get soggy or at times dry if less liquid. But it is not always possible to have it hot or when cooked. You might even end up having some leftovers. So in those cases, you can simply reheat in the microwave. I have done this couple of times and it does taste good, except it becomes a bit dry. If you sprinkle some water while microwaving or reheating, it should not be dry too.
I am sharing this dish with our Sunday Funday group, where the theme of this Sunday is to share recipes that have Umami ingredients. Umami, a quality of meaty savoriness that brings depth to many dishes, is widely considered the fifth taste. These 12 umami-enhancing ingredients boost the flavour of whatever we’re cooking. More about umami ingredients can be found here.
Ideas for Lunch Box? Download our Free Lunch Box Plan
Easy Vegan Pad Thai
Equipment
Ingredients
- 250 grams Rice Noodles
- 1 Onion – small onion – cut lengthwise/ Julienne
- 1 Carrots – ½ Cup – cut lengthwise/Julienne
- 1 capsicum – small capsicum – ½ Cup – cut lengthwise / Julienne
- ½ Cup Mushrooms Shikate Mushroom or mushroom of your choice
- ¼ Cup Raw Mango – cut lengthwise / Julienne – Optional
- ¼ Cup peanuts Roasted and crushed
- 1-2 Thai Red chilli or chilli of your choice
- 2 tablespoon sesame oil
- 1- inch Ginger – ½ tablespoon ginger grated or finely chopped
- 2-3 cloves Garlic – 1 tablespoon of garlic grated or finely chopped
- 3 cup Water – Hot
Sauce
- 4 Tablespoon Diluted Tamarind Juice or 1 tablespoon tamarind extract
- 2 tablespoon Soya Sauce – Gluten-Free can replace with Tamari Sauce
- 1 tablespoon Red Chili Sauce
- 1 tablespoon Honey
- 1 tablespoon Sriracha Sauce – Can be replaced with Red chilly sauce
- 1 tablespoon lemon juice
Instructions
Cooking The Rice Noodles
- Cook the Rice Noodles as per package Instructions250 grams Rice Noodles
- I have added the rice noodles in hot boilng water.3 cup Water
- I let it sit for 10 minutes until they are 90 percent cooked.
Assembling/Cooking Vegan Pad Thai
- In a wok, add in the oil.2 tablespoon sesame oil
- Once hot add in the onion, garlic and ginger.1 Onion, 2-3 cloves Garlic, 1- inch Ginger
- Sautee it on high for 1-2 minute.
- Now add in the carrot and mushroom and cook for 2-3 minutes on high. Add the veggies in the order of crispness.1 Carrots, ½ Cup Mushrooms
- Add in the capsicum and cook for 1 minute.1 capsicum
- Now add the sauces, tamarind extract, lemon juice, honey and mix everything.1-2 Thai Red chilli, 4 Tablespoon Diluted Tamarind Juice or 1 tablespoon tamarind extract, 2 tablespoon Soya Sauce, 1 tablespoon Red Chili Sauce, 1 tablespoon Honey, 1 tablespoon Sriracha Sauce, 1 tablespoon lemon juice
- Add the noodles and mix
- Add raw mango (if using), peanuts and give everything a nice mix.¼ Cup Raw Mango, ¼ Cup peanuts
- Serve it hot.
Notes
- Standard US Size Cups Used
- Please read substitutes for gluten-free Ingredients.
- Be sure to use certified gluten-free rice noodles
Sunday Funday
Recipes with Umami
-
- Umami Bomb Tomato Sauce from Making Miracles
- Steaks with Gouda Sauce from Amy’s Cooking Adventures
- Tomato and Blue Cheese Salad from A Day in the Life on the Farm
- Chorizo Chickpea Tomato Pasta from Food Lust People Love
- Fried Chicken Wings – Korean Style from Sneha’s Recipe
- Umami from the Sea: Sea Palm-Kale Salad and Uni Handrolls from Culinary Adventures with Camilla
- Patatas Bravas from Mayuri’s Jikoni
- Easy Vegan Pad Thai from Cook with Renu
Mayuri Patel
Tuesday 18th of May 2021
Renu, this meal definitely is packed with umami.. with soy sauce and the shiitake mushrooms. Adding raw mango to add a bit of sourness is brilliant.
Camilla M. Mann
Monday 17th of May 2021
We love pad thai, but reserve it for the weekends when my husband eats meat. With this version, I can make it during the week. Yum.
Renu Agrawal Dongre
Tuesday 18th of May 2021
Thank You
Wendy Klik
Monday 17th of May 2021
Love Pad Thai. It is a go to around here when I want a quick easy meal. I love this vegan version, perfect for Meatless Monday.